White Arugula Pizza

Inspiration: Barefoot Contessa
Prep: 20 minutes (if already have dough done)
Cook: 20 minutes

 Description: The first time we made this dish was at a party. We knew there would be vegetarians coming and wanted to make them something nice. I came across this dish and was SHOCKED how good it was. Who knew peppery lettuce was so amazing on a white pizza sauce. Hopefully those vegetarians got a slice. I know the meat lovers at the party liked this too.

Ingredients:
homemade or store bought dough

4 garlic cloves, sliced

5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
3 cups grated Italian Fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella (7 ounces)
11 ounces creamy goat cheese such as Montrachet, crumbled

For the salad
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
8 ounces baby arugula

Directions:

1. Make the garlic oil. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
2. Divide pizza dough into 6 equal pieces. Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan.
3.Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper.
4.Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese.
5.Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes at 500 degrees, until the crusts are crisp and the cheeses begin to brown. 
6. Whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper.
7.When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten.
8.Place a large bunch of arugula on each pizza and serve immediately.

Pizza Dough

Inspiration: Emeril
Prep: 2 hours
Serves: 1 large pizza


Description: This is a simple and basic dough recipe that has not failed me yet. Make sure your yeast is fresh and your warm rising spot is free of drafts. 

Ingredients:
1 cup warm water 
1 envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 3/4 cups unbleached all-purpose flour
Pinch salt
Yellow cornmeal, for sprinkling the baking sheet

Directions:
1. In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine.
2. Let sit until the mixture is foamy, about 5 minutes.
3  Add 1 1/2 cups of the flour and the salt,until it is all incorporated and the mixture is smooth.
4. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky.
5. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
6. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil.
7. Cover with plastic wrap or a wet towel and set in a warm place until doubled in size, about 1 1/2 hours.
8. Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

Tips and Tricks
Bread machines are brilliant for this and do all the work for you!
Try adding chedder cheese, garlic, parmesean, or cinnamon to spice the dough up
I warm the oven, turn the heat off, and add the dough with a wet cloth over the bowl.

White Garlic Pizza Sauce

inspiration: Emeril

prep: 5 minutes
cook: 15 minutes
serves: covers one large pizza

Description: Growing up I always had red sauce. I didn't even know there was any other kind. It is a great change and opens up many possible for different toppings on a pizza.

Ingredients:

1/2 cup of roasted garlic puree *see recipe

1 cup whole milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/4 teaspoon plus a pinch salt

1/4 teaspoon cayenne pepper

2 tbs minced basil

1 tbs minced oregano

Directions:

1.Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.

2. In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth.
3.Cook for 1 to 2 minutes, stirring. Do not allow flour to color.
4 Gradually add the warm milk, whisking to combine.
5.Add the salt,cayenne,and herbs and increase the heat to medium.
6.Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened.
7.Remove from heat and add garlic puree.
8.Pour the hot mixture into a blender, cover tightly, and process until smooth.
9.Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Red Pizza Sauce

inspiration: intermediate cooking class
prep: 15 minutes
cook: 30 minutes
serves: 3 cups

Description: Homemade sauce is soooooo much better than the canned kind. I whip up a huge batch of this and freeze them in portion controlled zip locks. When the mood strikes us we just grab a bag and pour it over the dough.

Ingredients
1 yellow onion, diced small
2 tbs olive oil
12 cloves of garlic smashed
28oz can of whole tomatoes
1 tbs sugar
2 tbs chopped basil
1 tbs chopped oregano
S&P


Directions:
1. In sauce pan over medium high heat add olive oil. Add onions and garlic, cook until fragrant.
2. Add tomatoes and sugar. turn heat on low and cook for 20 minutes
3. Add herbs and continue to cook for 10 more minutes.
4. Remove from heat and puree in a food processor or blender.
5. Season to taste

Caprese Pizza

inspiration: various recipe's out there
Prep: 15 minutes if you already have dough
Cook: 10 minutes
Serves: 8 slices


Description: I call caprese the holy trinity of goodness. I will eat it in any form. This is a classic "margarita" pizza, but I call it a caprese.  Be sure to have good quality ingredients....since there are only 4!

Ingredients:
fresh pizza dough made or bought
fresh mozzarella (about an 8 oz package) *don't skimp on the quality!

fresh basil (about 1/2 a package from the store)
pesto sauce/red sauce/or white sauce
fresh tomatoes 
olive oil

Directions:

1. Roll out pizza dough into desired shape

2. Add desired sauce to pizza

3. Add basil, tomatoes, and yummy cheese to pizza

4. bake on a pizza stone at 500 degrees for about 10 minutes, or until nicely melted and browned. 

Veggie Pizza

Inspiration: kraftfoods.com
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 30 bite size pieces or 8 personal pan size pieces

Description: I have had many versions of this popular party dish. I have altered this to my favorite veggies and spices. It is fun to create for dinner. Luckily my kids eat these veggies so it isn't to hard to get them to eat. I like the colors, the taste, and the quick preparation.

Ingredients
2 cans crescent dinner rolls
1 pkg cream cheese (can use light)
1/2 c miracle whip  (can use light)
1 tsp dill weed
1/2 tsp onion salt
1 c broccoli florets
1 c chopped green pepper (I also use red)
1 c chopped tomato
1 c olives  (or more!)
shredded cheese

1. Separate dough into 4 rectangles. Press onto bottom and up side of baking pan to form crust.
2. Bake the crust at 375 degrees F for 10-13 minutes.
2. Mix cream cheese,mayo, dill, and onion salt until well blended.
3. Chop vegetable to desired size. I like them on the small side.
4. When crust is cooled (It takes just a few minutes), spread mayo topping over the top. Sprinkle on cheese and add toppings.
5. Cut into bite size squares.

Tips and Tricks
We sometimes do this as dinner. I cut crust into 8-16 large squares and let the kids pick the veggies they want.
You can make this ahead of time and refrigerate

Variations
You can use any veggies you like raw